Classic Sour Cream Fudge Cake
Source of Recipe
CD Kitchen
List of Ingredients
2 ounces unsweetened chocolate
1/4 cup water
2 cups sifted cake flour
11/2 cups sugar (extra finely granulated)
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sour cream, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
Vanilla whipped cream, vanilla ice cream or confectioners' sugar
Recipe
Preheat oven to 350 degrees. Butter and flour one 10-inch Bundt pan. Tap out
excess flour.
Melt chocolate with water for about 1 minute in microwave. Remove and whisk
to a smooth consistency. Set aside to cool slightly.
In large bowl of electric mixer, whisk together flour, sugar, baking soda
and salt. Add butter and sour cream, and beat at medium speed for about 2
minutes. Occasionally scrape sides of mixing bowl with rubber spatula.
Add eggs, vanilla and cooled chocolate mixture, and beat 2 minutes more at
medium speed. Pour batter into Bundt pan and bake for 30 to 45 minutes or
until cake tester comes out clean. DO NOT OVERBAKE. Remove from oven before
sides of the cake start to separate.
Cool in pan for 15 minutes before removing. To remove cake, gently loosen
ides with a knife and invert over a large plate to cool completely.
Serve with whipped cream or ice cream, or dust each slice with
confectioners' sugar. Makes 16 servings.
|
|
member logon
